Butternut Date Muffins

Put a steamer basket in a pot of simmering water, or prep your steamer according to manufacturer’s instructions. Add squash and steam until very tender, about 15 minutes. Set aside to cool.

Preheat oven to 350 F and spray a 12-cup muffin pan with cooking spray or line with paper liners.

In a large bowl, combine flours, baking powder, baking soda, cinnamon, allspice, and salt. Set aside.

Place cooked squash, chickpeas, applesauce, milk, oil, ginger, vanilla, and 1/2 cup of the dates in a blender or food processor and blend until smooth. Add this puree to the dry ingredients and mix gently until all of the flour has been incorporated. If the mixture is too dry, add a small amount of milk. The batter should be thick, but wet. Fold in the remaining 1/2 cup of chopped dates.

Divide the mixture among the prepared muffin cups. Top each muffin with a walnut half. Bake for 18 to 20 minutes, or until a toothpick comes out clean.

Allow to cool for 5 to 10 minutes in the pan and then transfer to a wire rack. Serve warm or at room temperature.

Source: Hannaford Fresh Magazine, September/October 2012.